Sirha Omnivore Paris & Paris Coffee Show 2024

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Maxime Bouttier

GĂ©osmine

Description

Introduced to produce by his uncle, a butcher and pork butcher, this young chef from Sarthe cut his teeth with Christophe Hay in Sologne, then at the Pressoir d'Argent in Bordeaux's Grand Hotel. A seasoned sous-chef and globetrotter, he opened Le Taillevent in London, then returned to Paris to work at Mensae before leaving again. Having sailed from gastro to bistro, from Arles to Tahiti, Maxime Bouttier has finally put down roots in Parisian humus: his restaurant GĂ©osmine, named after the chemical compound that gives freshly tilled earth its smell, is housed within the walls of a townhouse that was once a textile workshop. Here, he presents his sensitive, meticulous cuisine, with respect for the seasons and the living world as his guiding principles.

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Scène Chef.fe.s
Sep 9, 2024
3:20 PM3:55 PM

Maxime Bouttier

Maxime BouttierGĂ©osmine
Description
Introduced to produce by his uncle, a butcher and pork butcher, this young chef from Sarthe cut his teeth with Christophe Hay in Sologne, then at the Pressoir d'Argent in Bordeaux's Grand Hotel. A seasoned sous-chef and globetrotter, he opened Le Taillevent in London, then returned to Paris to work at Mensae before leaving again. Having sailed from gastro to bistro, from Arles to Tahiti, Maxime Bouttier has finally put down roots in Parisian humus: his restaurant GĂ©osmine, named after the chemical compound that gives freshly tilled earth its smell, is housed within the walls of a townhouse that was once a textile workshop. Here, he presents his sensitive, meticulous cuisine, with respect for the seasons and the living world as his guiding principles.
All sessions
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